Season Spoon | Deep flavors, lasting impact

In the rich tapestry of Filipino cuisine, pork estofado stands out as a dish of remarkable depth and character. This slow-braised pork stew combines tender pork shoulder with a sweet-savory sauce of soy, vinegar, and sugar, infused with garlic, onions, and bay leaves.

What makes it truly unique is the addition of fried saba bananas—a type of plantain that adds a subtle sweetness and hearty texture that perfectly complements the rich, caramelized sauce.

The result is a dish that’s both comforting and elegant, perfect for special occasions like Noche Buena (Christmas Eve) or a cozy family dinner. Serve it with steamed rice to soak up every drop of that glorious sauce.

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Sear the Pork

Pat the pork chunks dry with paper towels. Season lightly with salt and pepper. Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.

Working in batches to avoid overcrowding, sear the pork until golden brown on all sides, about 3 to 4 minutes per batch. Remove and set aside.

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Sauté Aromatics

Reduce heat to medium. Add the onion to the pot and cook for 3 to 4 minutes until softened. Add the garlic and cook for 1 minute until fragrant.

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Build the Sauce

Return the seared pork to the pot. Add the soy sauce, vinegar, brown sugar, water, bay leaves, and peppercorns. Stir to combine.

Bring to a boil, then reduce heat to low. Cover and simmer for 1½ to 2 hours, stirring occasionally, until the pork is fork-tender and the sauce has reduced and thickened.

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Fry the Bananas

While the pork simmers, heat a separate skillet over medium heat with a little oil. Fry the saba bananas until golden brown on both sides, about 2 to 3 minutes per side. Set aside.

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Add Bananas and Finish

When the pork is tender, add the fried bananas to the pot. Gently stir to coat with the sauce. Simmer for another 5 to 10 minutes to allow the bananas to absorb the flavors. Taste and adjust seasoning with additional salt, pepper, or sugar if needed.

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